Spaghettieis (ice cream shaped like spaghetti with strawberry sauce)

Spaghettieis is the most famous invention of German ice cream parlours: vanilla ice cream pressed into spaghetti shapes, topped with strawberry sauce and “cheesed” with white chocolate. An ice cream maker in Mannheim came up with it in the late 1960s, and it has been an indispensable summer dessert ever since. It is playful, especially loved by children, and ready in minutes.

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Method

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1. Wash and hull the strawberries and blend them into a purée with the icing sugar and lemon juice; strain if you do not want the seeds.
2. Whip the cream stiff with the vanilla sugar and refrigerate.
3. Put the ice cream in a potato ricer or a spaghetti ice cream press and press it directly onto the plates in thin strands.
4. Pour the strawberry sauce over the ice cream strands so it resembles tomato spaghetti sauce.
5. Crown with a spoonful of whipped cream.
6. Sprinkle with grated white chocolate, which imitates grated cheese, and add a mint leaf.
7. Serve immediately, as the ice cream melts quickly.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Let the ice cream stand on the counter for 5 minutes before pressing, so it softens a little but does not melt.
• Put the plates in the freezer beforehand so the ice cream melts more slowly.
• The strawberry sauce can be made ahead; it keeps 2 days chilled.

Frequently asked questions

Do I need special equipment?

Not necessarily: a potato ricer or a large-holed grater also works, but ice cream parlours use a special press.

With other fruit?

Raspberry or strawberry is the real thing, but wild strawberry and peach sauces work well too.

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• Erdbeerkuchen mit Tortenguss (strawberry cake on yeast dough or sponge with a glaze) · German
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More german ideas

• Eierschecke (Saxon quark, pudding and egg tray cake)
• Bratapfel mit Vanillesoße (baked apple with raisins, almonds and vanilla sauce)
• Schneeballen (Rothenburg “snowballs”, crumbly fried pastry balls)
• Mandelhörnchen (almond crescents dipped in chocolate)
• Kokosmakronen (coconut macaroons, chewy coconut meringues)
• Heidesand (butter biscuits with browned butter, named after heath sand)
• Zitronenkuchen (lemon bundt cake with sugar glaze)
• Berliner Luft (“Berlin air”, a frothy lemon and cream dessert)

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